Mediterranean Stuffed Chicken Breast

Hokay, so this is damn good but be forewarned the marinade needs to canoodle with the chicken a good 4 hours before everything else can start after that it only takes about 30 minutes.


  • 4 tbsp Plain greek yogurt
  • 1 tsp Olive oil
  • Zest/ Juice from half a lemon
  • 1 tsp Oregano
  • 1 tsp Minced garlic
  • 1/2 tsp Paprika
  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • Dash of cumin & cinnamon


  • 2 (6oz) Raw chicken breast pounded flat
  • 1 oz Feta cheese
  • 1/2 Zucchini
  • 1/4 Red bell pepper
  • 2 Sun dried tomatoes in oil
  • 4 Kalamata olives (I say no to this ingredient but do as you wish)
  • Salt/ pepper


In a small bowl mix together all of the marinade ingredients and set aside.

Place chicken breast between 2 pieces of plastic wrap and pound flat. Season both sides of chicken with salt & ground pepper. Place chicken  in a zip lock bag with the marinade, turn to coat and refrigerate at least 4 hours [Do a work out, take nap, check on your horse to make sure that s.o.b. is still wearing his turnout boots].

Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt and pepper. Quarter the olives (if you’re into that). Lay chicken breast flat add cheese, olives, tomatoes and then the vegetables and fold up each side of the chicken. Secure the top shut with tooth picks. Bake for 20-22 minutes on a foil lined baking sheet (this is my favorite new move, the clean up is awesome) or until chicken is cooked through.

Be stoked. Take a photo of the amazingness you just made. Eat.


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